Go Back
buddha bowl topped with hummus
Print Recipe
4.29 from 7 votes

Buddha Bowl Recipe | Vegan + Family Friendly

Buddha bowls are super versatile. Use this recipe as a blueprint to create your own custom bowl by swapping in fresh seasonal ingredients that you love or have on hand
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: dairy free, DINNER, salad + dressing, vegan, vegetarian
Cuisine: American
Servings: 4
Calories: 360kcal
Author: Dani Spies

Ingredients

Chickpeas

  • 1 15-ounce can chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Quinoa

  • 1 cup dried quinoa
  • 2 cups water
  • 1 pinch kosher salt

Roasted Vegetables

  • 12 ounces broccoli florets
  • 12 ounces brussels sprouts, trimmed and halved
  • 4 carrots, cut into 1/2 inch slices
  • 1 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Kale + Spinach Salad

  • 3 ounces kale ribbons
  • 3 ounces baby spinach chopped
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 pinch kosher salt

Optional Pre-Made Short Cut Ingredients

  • guacamole
  • hummus
  • organic tortilla chips

Instructions

Chickpeas

  • Pre-heat oven to 400 F.
  • Roll chickpeas on a clean dish towel to dry.  Transfer to a timed baking sheet and drizzle with olive oil and season with salt and pepper.  
  • Pop in the oven and roast for 20 minutes or until the chickpeas are golden brown and slightly crispy.  They tend to become more crispy as they cool.  Set aside.
    roasted-chickpeas

Quinoa

  • Place rinsed quinoa in a small pot with water and a pinch of salt.  Turn the heat to high and bring to a boil.  Reduce the heat to low, pop on a lid and simmer for about 15 minutes or until the quinoa has absorbed the water and is nice and light and fluffy.
    quinoa-in-a-pot

Roasted Veggies

  • Place the broccoli, Brussel sprouts, and carrots on two rimed baking sheets.  Drizzle each tray with olive oil and season with salt, pepper, curry powder and garlic powder.
    Pop into a 400 F oven for 25 minutes or until golden brown and tender.

Kale + Spinach Salad

  • Combine kale and spinach in a large bowl. Drizzle on olive oil, lemon juice and salt. Using your hands, massage the ingredients into the greens until they all have a nice light coating of the dressing.
    kale-spinach-salad

Build Your Buddha Bowl

  • Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite optional toppings.  
    buddha-bowls-with-toppings
  • Serve + enjoy!

Notes

Try serving these buddha bowls with all of the toppings on the side.  This is a great family approach and helps to encourage little ones to create their own flavors and try new foods.

Nutrition

Serving: 1buddha bowl | Calories: 360kcal | Carbohydrates: 50g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Sodium: 1017mg | Potassium: 1273mg | Fiber: 11g | Sugar: 6g | Vitamin A: 15480IU | Vitamin C: 184mg | Calcium: 177mg | Iron: 5mg